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Preparation method of rice noodles not prone to breakage

A kind of rice flour, not easy technology, applied in the field of rice flour preparation that is not easy to break, can solve the problems of water absorption, easy to break, affect appetite, bad taste, etc., and achieve the effect of not easy to loosen, reduce nutrient loss, and high density

Inactive Publication Date: 2017-12-26
张庆华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, many rice noodles on the market are poor in taste, easy to break when absorbing water, and have a bad taste, which ultimately affects people's appetite

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The preparation method of a kind of unbreakable rice flour proposed by the present invention comprises the steps of: washing rice and sweet potatoes, soaking in water, filtering, grinding, and sieving to obtain mixed slurry; mixing the mixed slurry and composite protein decomposition product evenly, and feeding After being steamed in a rice steamer, it is coated, shaped, dried, cooled, and aged to obtain rice noodles that are not easily broken.

Embodiment 2

[0016] The preparation method of a kind of non-breakable rice flour proposed by the present invention comprises the following steps: wash 150 parts of rice and 30 parts of sweet potatoes by weight, soak in water for 80 minutes, the soaking temperature is 55°C, filter, grind, and pass through a 60-mesh vibrating sieve Obtain the mixed slurry; mix the mixed slurry and 40 parts of the compound protein decomposition product evenly, send it into a flour steamer, steam it, apply it, mold it, dry it until the water content is 22wt%, cool it, and age it to obtain rice flour that is not easy to break.

Embodiment 3

[0018] The preparation method of a kind of unbreakable rice flour proposed by the present invention comprises the following steps: wash 160 parts of rice and 20 parts of sweet potatoes by weight, soak in water for 90 minutes, the soaking temperature is 45°C, filter, grind, and pass through a 60-mesh vibrating sieve Obtain the mixed slurry; mix the mixed slurry and 60 parts of the compound protein decomposition product evenly, send it into a flour steamer, steam it, apply it, shape it, dry it until the water content is 18wt%, cool it, and age it to obtain a rice flour that is not easy to break.

[0019] The compound protein decomposition product is prepared according to the following process: mix yeast protein, potato protein and water evenly, add neutral protease and trypsin to stir, adjust to neutral, heat up, keep warm, cool, dry, add absolute ethanol, microwave treatment , adding glycerin, xanthan gum and maltose and stirring to obtain a composite protein decomposition produ...

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PUM

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Abstract

The invention discloses a preparation method of rice noodles not prone to breakage. The preparation method comprises the steps as follows: rice and sweet potatoes are cleaned up and soaked in water, filtration, grinding and sieving are conducted, and mixed milk is obtained; the mixed milk and a compound protein decomposition product are uniformly mixed, the mixture is sent into a rice noodle steaming machine to be cooked, coating, setting, drying, cooling and aging are conducted, and the rice noodles not prone to breakage are obtained. The compound protein decomposition product is prepared with the following technology: yeast protein, potato protein and water are mixed uniformly, neutral protease and trypsin are added, the mixture is stirred and adjusted to be neutral, heating, heat insulation, cooling and drying are conducted, absolute ethyl alcohol is added, microwave treatment is conducted, glycerinum, xanthan gum and maltose are added, the mixture is stirred, and the compound protein decomposition product is obtained. The obtained rice noodles have good toughness and tensile strength and are not prone to looseness and breakage after being soaked for a long term, the taste of the rice noodles can be effectively kept, loss of nutrition in raw materials can be effectively reduced, and thus, the nutritional ingredients in the raw materials are reserved to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing non-breakable rice noodles. Background technique [0002] Rice noodles are a strip-shaped food that has a certain nutritional effect on the human body. With the improvement of living standards, the food on people's tables is becoming more and more abundant. Rice noodles are talked about as an indispensable complementary food in people's daily life. Hot pot, shabu-shabu, dishes, etc. are all inseparable from rice noodles. People often make wide noodles, fine noodles, round noodles, etc. according to different eating methods, and most of the ingredients come from rice. However, many rice noodles on the market are poor in taste, easy to break when absorbing water, and have a bad taste, which ultimately affects people's appetite. Contents of the invention [0003] Based on the technical problems existing in the background technology, the present inv...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L19/10A23L29/00A23L29/269A23L29/30
CPCA23L7/10A23L19/105A23L29/03A23L29/045A23L29/06A23L29/27A23L29/30A23V2002/00A23V2250/6406A23V2250/616A23V2250/5086
Inventor 张庆华
Owner 张庆华
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